1. Line a large baking sheet with parchment paper and set aside. In a large mixing bowl, combine the warm water with the yeast and allow it to sit for 10 minutes, until the yeast begins to foam up.
2. Add 2 cups of the flour, the salt, honey and olive oil and stir with a large wooden spoon until combined and a soft dough begins to form. Add the remaining 1/4 cup of flour a little at a time, stopping when the dough starts pulling away from the sides of the bowl and stops feeling sticky. You may not need the whole 1/4 cup!
3. On a floured surface, separate the dough into 6-7 equal-sized balls (use a scale for accuracy if you’d like). Roll each ball of dough between your hands, one at a time until a “log” is formed. Place the formed breadsticks on the baking sheet about 2-3″ apart. Cover the breadsticks with a clean kitchen towel and allow them to rest for 45 minutes to an hour, until the breadsticks have almost doubled in size.
4. Preheat the oven to 400 F. Once preheated, remove the kitchen towel and place the breadsticks in the oven for about 6 minutes. While the breadsticks are baking, melt the butter in a microwave-safe dish and add the garlic powder and salt, stirring to combine. Remove the breadsticks, and using a pastry brush, brush the tops of them with half of the garlic butter. Place the breadsticks back into the oven for an additional 5-6 minutes, until the bottoms are slightly browned. Brush the remaining butter on top just prior to serving.

Breadsticks are best enjoyed immediately, but can be wrapped tightly in aluminum foil and re-heated in a 300 F oven for 10 minutes. Leftovers can be stored at room temperature, in an airtight container for 2-3 days. Baked breadsticks can also be frozen for up to 2 months.